Chinese Cucumber Salad
Refreshingly delightful cucumber salad packed with Umami.
Servings: 2
Ingredients
- 400 g Japanese cucumbers
- 1 tsp Sea salt
For the dressing
- 1.5 tbsp rice vinegar
- 3 tsp light soy sauce
- 2 tsp sesame oil
- 2 tsp Palm sugar Or use any dark brown sugar
- 4 cloves garlic grated
- 1 tsp Toasted white sesame seeds
To serve
- 3 tbsp finely chopped coriander leaves
- 1 tsp toasted white sesame seeds
- 2 tsp Chili oil
Instructions
Prep the cucumbers
- Wash and pat dry the cucumbers.
- Core them using a vegetable corer and scoop out all the seeds.
- Now, slit them vertically into halves. Place the flat side of a cleaver on the cucumber halves and smash them.
- Cut them into thick diagonals using a knife.
Salting
- Place all the smashed cucumbers in a bowl and add some salt.
- Toss well and transfer to a colander.
- Keep the colander over a bowl and let it rest for 1 hour.
- This will draw out all the water from the cucumbers.
- After an hour, discard the water collected.
- Refrigerate the cukes during this salting process
- Wash the cucumbers under running water. This will wash away all the excess salt.
Dressing
- Place the vinegar, sesame oil, soy sauce, sugar, salt, and garlic in a bowl.
- Whisk well.
- Add 1 tsp toasted white sesame seeds to this and mix well.
Putting the salad together
- Place the cucumbers in a wide bowl.
- Pour the dressing over it.
- Add finely chopped cilantro and remaining toasted sesame seeds.
- Drizzle the chili oil and combine gently.
- Serve immediately.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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